CHICKEN AND BUTTERNUT SQUASH
Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
- Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
- Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
- Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
- On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg
ROASTED BUTTERNUT LINGUINE
Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. -Kim Caputo, Cannon Falls, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat., Bake, uncovered, 45-50 minutes or until tender, stirring occasionally., Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.
Nutrition Facts : Calories 384 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 6g fiber), Protein 10g protein.
GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN
This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.
Provided by Khaos WolfKat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
- Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 32.2 g, Cholesterol 99.3 mg, Fat 16.4 g, Fiber 5.3 g, Protein 34.4 g, SaturatedFat 7 g, Sodium 583.3 mg, Sugar 8.1 g
ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD
This was a winning recipe from Hell's Kitchen 2011 and was published in People Magazine 8/8/2011. It has become one of our very favorite all-in-one dinners!! Absolutely delicious!!
Provided by Pianolady
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°.
- Season chicken with 1 teaspoon each salt, pepper and paprika.
- heat canola oil in a sauté pan.
- Sear chicken on each side for 5 minutes.
- Transfer skin side up to a rack set in a sheet pan.
- Roast until cooked through, 30 to 35 minutes.
- Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
- Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
- Keep warm.
- Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
- Add garlic and cook 1 minute.
- Add swiss chard. Add salt and pepper to taste. Add chicken stock.
- Boil, then cook until broth reduces by half.
- Spoon squash and swiss chard on plate. Top with chicken.
- Serve -- Yum!
BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Leafy Green Vegetable Sauté Stew Low Fat Vegetarian Quick & Easy Low Cal High Fiber Butternut Squash Healthy Vegan Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
ROASTED BUTTERNUT SQUASH, WITH SWISS CHARD OR SPINACH
A wonderful, healthy, fall/winter meal! Butternut is roasted revealing it's sweetness. Encased with fresh greens barely cooked so the body can enjoy all the rich enzymes helping the body digest the heavy festive meals. Sprinkled with Pine nuts and dried cranberries for yumminess. Any Thanksgiving/Christmas table will stand out with this as a side or make a meal of it! You can easily half the recipe.
Provided by Rita1652
Categories Chard
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
- Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
- If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
- When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.
Nutrition Facts : Calories 47.2, Fat 1.2, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 9.2, Fiber 1.4, Sugar 1.4, Protein 1.2
BUTTERNUT SQUASH AND SWISS CHARD LASAGNA
Make and share this Butternut Squash and Swiss Chard Lasagna recipe from Food.com.
Provided by Joy L.
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it doesn't all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; ).
- While the squash is roasting you can complete the other parts....
- SAUCE.
- Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part.
- SWISS CHARD & MUSHROOMS.
- Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so don't worry if the pan seems too dry. Once they've begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
- TOFU "CHEESE".
- Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt.
- ASSEMBLE THE LASAGNA.
- Now that you've got all the parts complete you can assemble the lasagna.
- To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the "cheese", follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you've used them all. Use about 1/2 cup of "cheese", sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible.
- Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can't wait).
Nutrition Facts : Calories 305.2, Fat 9.8, SaturatedFat 1.6, Sodium 1118.8, Carbohydrate 45.1, Fiber 13.8, Sugar 9.5, Protein 20.6
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ROASTED BUTTERNUT SQUASH AND SWISS CHARD - A FAMILY FEAST
From afamilyfeast.com
5/5 (3)Estimated Reading Time 3 minsServings 4-6Total Time 1 hr 30 mins
- Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the rosemary and place on a sheet pan. Roast for 30 to 45 minutes until tender and caramelized. Turn squash half way through.
- Coat shallots, peeled whole garlic and the remaining ½ teaspoon of seasoned salt with 1 tablespoon of olive oil and place on another sheet pan. Roast for 20-30 minutes turning half way through. (Note: The squash and the garlic can be roasted at the same time.)
- When about 10 minutes remain until the roasted vegetables are caramelized, heat a large skillet over medium high heat and sauté chopped Swiss chard stems in the remaining tablespoon of olive oil. After 3 minutes, toss in the chopped chard leaves and chopped sage and cook for another 1-2 minutes, turning the chard as it cooks with a pair of tongs. Do not over cook.
ROASTED CHICKEN AND BUTTERNUT SQUASH RECIPE
From pillsbury.com
4/5 (1)Category EntreeServings 4Total Time 55 mins
- Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In large bowl, toss squash with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; toss well. Add squash to roasting pan.
- Roast uncovered 38 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash to serving platter; cover to keep warm.
- Add wine to pan drippings; heat to boiling over high heat, scraping bottom of pan to loosen brown particles. Reduce heat; cook 2 minutes or until reduced to 1/4 cup.
ROAST CHICKEN WITH BUTTERNUT SQUASH - FOOD & WINE
From foodandwine.com
3/5
- Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
- Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.
- Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.
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